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Spicy Brazilian Coconut Chicken

Spicy Brazilian Coconut Chicken for a Vibrant Dinner Adventure

Discover the vibrant flavors of Spicy Brazilian Coconut Chicken, a healthy, quick meal that impresses with every bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Brazilian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Spice Mix
  • 1 tsp Cumin Can be substituted with ground coriander
  • 1 tsp Cayenne Pepper Adjust to taste
  • 1 tsp Turmeric Omit if necessary
  • 1 tsp Coriander Use ground or fresh
  • 1 tsp Garlic Powder Substitute with 3 cloves of fresh garlic
  • 1 tsp Salt Sea salt or kosher salt
  • 1 tsp Pepper Adjust according to preference
Chicken
  • 4 pieces Boneless Skinless Chicken Breasts Chicken thighs can be used for juicier meat
  • 2 tbsp Olive Oil or Coconut Oil Use based on flavor preference
Vegetables
  • 1 medium Onion Yellow, white, or red onions can be used
  • 1 piece Jalapeño Pepper Omit for a milder dish
  • 1 tbsp Fresh Ginger Use powdered ginger (1 teaspoon) in a pinch
  • 3 cloves Garlic Fresh cloves intensify aroma
  • 1 cup Tomatoes Canned diced tomatoes can also work
  • 2 tbsp Lemon Juice Lime juice can be used for a different flavor
Creamy Sauce
  • 1 can Unsweetened Coconut Milk Essential for flavor
  • 1/4 cup Fresh Parsley or Cilantro For garnish

Equipment

  • large bowl
  • Skillet
  • Meat thermometer

Method
 

Step-by-Step Instructions
  1. In a large bowl, mix together the cumin, cayenne pepper, turmeric, coriander, garlic powder, salt, and pepper until well combined.
  2. Take your boneless, skinless chicken breasts and coat them thoroughly with the spice mixture. Allow the chicken to sit for about 10 minutes.
  3. In a large skillet, heat a tablespoon of olive or coconut oil over medium heat. Once hot, add the coated chicken breasts and cook for about 6-8 minutes on each side.
  4. In the same skillet, add another tablespoon of oil if needed, then toss in the chopped onions, jalapeño, ginger, and minced garlic. Sauté for about 5 minutes.
  5. Next, add the diced tomatoes and lemon juice to the skillet, stirring well to combine. Season with a pinch of salt and pepper, then let it cook for another 5 minutes.
  6. Pour in the unsweetened coconut milk, stirring to blend all the flavors together. Let it simmer for about 5 minutes over low heat.
  7. Return the cooked chicken breasts to the skillet, nestling them in the thick sauce. Cook for an additional 5 minutes.
  8. Garnish your Spicy Brazilian Coconut Chicken with freshly chopped parsley or cilantro before serving.

Notes

This recipe is flexible enough to accommodate what you have on hand, making it perfect for any dinner adventure!